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Spiced Chili

My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. —Julie Brendt, Antelope, California
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    12 servings (about 3 quarts)

Ingredients

  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 1 cup water
  • 2 bay leaves
  • 1/4 cup chili powder
  • 1 tablespoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon dried basil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried thyme
  • 1 tablespoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • Shredded cheddar cheese, optional

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings. Cover and cook on low for 4-5 hours. Discard bay leaves. Garnish with cheese if desired.
Nutrition Facts
1 cup: 236 calories, 7g fat (3g saturated fat), 38mg cholesterol, 1240mg sodium, 25g carbohydrate (7g sugars, 6g fiber), 18g protein.

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